TASTING NOTE
Colour
Clean, bright limpid. Yellow with golden trim. Very nice to look at.
AROMA:
The nose stands out for its great complexity of aromas, where white fruit predominates, slightly smoky notes, quince and vanilla due to aging in oak barrels.
TASTE:
Admitted in the mouth with very good ointment, you can see a wine that is mature and strong, and where to finish it, it is balanced perfectly with a truly admirable freshness.
WHO CAN CONTRACT
Mas d’en Gil is the culmination of an adventure of a lifetime for three families over the last century and a half. Three stages, three consecutive moments, three visions which have given the estate exceptional qualities in terms of viticulture andwinemaking and the wine trade.
Francesc Gil, was the founder of the estate. He was intuitive and enthusiastic, very much a man of the 19th century. His descendents managed the estate until the next owners, the Barril family took over in 1930. They consolidated the technical and farming side of the estate and re-named it Masia Barril. Rafael Barril Figueras and his son, Rafael Barril Dosset together with Mª Magdalena Vicente Jordana founded a “new Priorat model based on old methods”. Of advanced ideas, hard-working and determined, they took the ground-breaking decision to start bottling their wine production.
In 1998, the Rovira Carbonell family bought the estate and recovered its historical name, Mas d’en Gil. This was a dream come true for Pere Rovira, one of the great wine professionals of the Penedès wine growing region. Soon after 2000, the first Mas d’en Gil Wines were released. Pere Rovira’s youngest daughter, Marta Rovira Carbonell introduced organic farming methods to the estate and is the current director of the company, backed by her father and her sister, Pilar.
Coma Blanca, the jewel of Mas d'en Gil, a target to try after the reds. Complexity, deep nuances, persistence. His most interesting moment begins from his fourth year.
Made from two white grenache vines and two other macabeo vines, planted before 1945 in one of the most heterogeneous terroirs of the estate, surrounded by pine forest and rugged areas. Mildness, balance, freshness and fullness in the mouth. A white fermented and aged in barrel, with smoked and spicy notes that distinguish it from light whites.
It ages six months in barrels of 500 liters and a bottle aging of approximately 18 months is added.